Salsa Verde
Servings 12 servings (1/4 cup)
Calories 16kcal
Ingredients
- 12 medium tomatillos husks removed, cut in half through the middle
- cooking spray or olive oil
- 1 small white or yellow onion cut into wedges
- 2 medium jalapeno peppers stem removed
- 1 serano pepper
- 1-2 Tbsp fresh lime juice
- 4 medium cloves garlic
- 1 tsp salt
- 1 tsp lemon pepper
- 1/4 tsp ground cumin
Instructions
- Preheat oven to broil. Spray a large sheet pan with cooking spray. Move oven rack from middle to upper position.
- Cut tomatillos in half thru the middle. Place cut side down on pan. Spray with cooking spray or brush with olive oil. Broil for 5-6 minutes or until charred, then use tongs to flip. Roast for 5-6 minutes to char. Remove from oven, let cool.
- Once cooled, place tomatillos, jalapeno, serrano, onion, garlic, lime juice, salt, lemon pepper and ground cumin. Pulse in short bursts until desired consistency is reached. (You can puree until smooth or leave slightly chunky as demonstrated in the images, it's your choice.)
- Taste and adjust seasonings. Place into a container and chill for at least one hour or overnight to allow the flavors to marry.
- Serve salsa verde with tacos, salads, enchiladas, burritos or serve with tortilla chips for dipping.
Notes
You can remove the seeds from the jalapeno and serrano chiles for less heat.
Nutrition
Serving: 1serving | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 195mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg